Description
Introducing the Shrimp and Cucumber Delight, a perfect harmony of creamy textures and refreshing flavors that can elevate any meal occasion. This recipe blends the rich taste of chilled shrimp with the crisp freshness of cucumbers, topped with a zesty, herb-infused creamy dressing. Ideal for gatherings, picnics, or a nutritious family meal, this salad is not only delightful to taste but also visually appealing and easy to prepare.
Ingredients
- 2 pounds cooked shrimp, chilled (peeled, tails off)
- 2 cups sliced cucumber (preferably Persian cucumbers, sliced ¼ to ½ inch thick)
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh lemon juice
- ¼ cup chopped fresh dill or chives
- Salt and pepper to taste
- Optional additions: celery and/or red onion
Step-by-step Directions
1. Combine Shrimp and Cucumber
In a large serving bowl, mix the chilled shrimp and sliced cucumber gently to avoid breaking the delicate pieces.
2. Prepare the Dressing
In a separate, smaller bowl, whisk the mayonnaise, sour cream, Dijon mustard, lemon juice, and chopped dill or chives until the mixture achieves a smooth consistency.
3. Mix Dressing with Salad
Pour the creamy dressing over the shrimp and cucumber mixture in the serving bowl. Stir gently to ensure even coating of the dressing over the shrimp and cucumbers.
4. Season and Chill
Add salt and pepper according to your taste preference. Mix the salad lightly once more and then refrigerate to chill before serving. This allows the flavors to meld beautifully.
Servings & Preparation Time
- Servings: 4-6
- Preparation Time: 15 minutes
- Cooking/Chilling Time: 30 minutes (for chilling)
Tips for Storage & Reheating
- Store the salad in an airtight container in the refrigerator for up to 2 days to maintain freshness.
- This dish is best enjoyed cold, and therefore reheating is not recommended. However, it is important to stir the salad well before serving it again, as the dressing may separate slightly.
Conclusion
The Shrimp and Cucumber Delight offers a splendid blend of flavors and textures, making it an excellent choice for a refreshing appetizer or a light standalone meal. It is not only simple to make but also versatile; serve it on a hot summer day or as a festive side dish during special gatherings. The optional additions like celery or red onion provide an opportunity to customize the dish to your taste, ensuring it is a hit every time it’s served.
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Shrimp and Cucumber Delight
- Total Time: 45 minutes
- Yield: 4-6 servings 1x
Description
Introducing the Shrimp and Cucumber Delight, a perfect harmony of creamy textures and refreshing flavors that can elevate any meal occasion. This recipe blends the rich taste of chilled shrimp with the crisp freshness of cucumbers, topped with a zesty, herb-infused creamy dressing. Ideal for gatherings, picnics, or a nutritious family meal, this salad is not only delightful to taste but also visually appealing and easy to prepare.
Ingredients
- 2 pounds cooked shrimp, chilled (peeled, tails off)
- 2 cups sliced cucumber (preferably Persian cucumbers, sliced ¼ to ½ inch thick)
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 teaspoon Dijon mustard
- 2 tablespoons fresh lemon juice
- ¼ cup chopped fresh dill or chives
- Salt and pepper to taste
- Optional additions: celery and/or red onion
Instructions
- Combine Shrimp and Cucumber: In a large serving bowl, mix the chilled shrimp and sliced cucumber gently to avoid breaking the delicate pieces.
- Prepare the Dressing: In a separate, smaller bowl, whisk the mayonnaise, sour cream, Dijon mustard, lemon juice, and chopped dill or chives until the mixture achieves a smooth consistency.
- Mix Dressing with Salad: Pour the creamy dressing over the shrimp and cucumber mixture in the serving bowl. Stir gently to ensure even coating of the dressing over the shrimp and cucumbers.
- Season and Chill: Add salt and pepper according to your taste preference. Mix the salad lightly once more and then refrigerate to chill before serving. This allows the flavors to meld beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes